Monday, January 25, 2010

Duck - Harbinger of flavour!

Crispy Skin Duck Breast, Northernwoods Golden Oyster Mushrooms
De Puy Lentil, Calvados Jus
I have a new favorite ingredient right now. Duck Fat. Anything cooked in duck fat turns to culinary gold. I consider the duck itself just a bi-product of the fat. So here is something put together when we had whole fresh ducks come in.
The Duck Breast
1) Remove from the carcass, and cut the silver skin from the flesh. Score the skin an eighth of an inch deep. Season skin with Diamond Sea Salt, and let rest for 20 mins at room temp.
2) Using a pan on moderate heat, place breast skin side down. Let the fat render and allow the duck to slowly become crispy. The objective of frying the skin on a low heat is to give the best possible crispness while rendering most of the fat away.
3) After roughly 4 minutes (Use your judgment), flip the breast over, and finish in a 500F oven (about 2 minutes for Med. Rare). Remove, and let rest for 6 minutes at room temp before slicing and serving.
De Puy Lentils
1) Make a seasoned cured pork based court bouillon. Prosciutto, Guanciale, and Chobai make for great aromatics.
2) Cook the lentils in the broth until al dente. Strain, and chill for service.
3) At service, sweat a pinch of brunoise shallots in butter, add 2 oz. of the lentils, sweat for 30 seconds. Deglaze with veg, or chicken stock. Reduce to a binding consistency, check seasoning, add fresh herbs and serve.
Golden Oyster Mushrooms
1) Using a saute pan on high heat, add olive oil, and introduce the mushrooms. The objective of the high heat is to caramelize the flesh. Saute accordingly, 1 minute later, add a pinch of brunoise shallots. Saute for 1 more minute.
2) To finish, season with Salt, Black Pepper, a small touch of Garlic Oil (which you made yourself), Truffle Oil, and Fresh Herbs.
Calvados Jus
...Make a Demi from Veal Stock
...Make a Calvados Jus from that...
Finish with Beurre Monte.

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